Heirloom Tomato Pie is a delicious winter dessert that showcases ripe, juicy heirloom tomatoes with a warm, sweet flavor, served with savory cheese, fresh herbs, and soft butter easy filling This dish is perfect for special occasions, potlucks, or casual family dinner
Ingredients:
For the pumpkin:
- 1 1/4 cups all-purpose flour
- 1/4 tbsp salt
- 1/2 cup of cold unsalted, cubed
- 2 to 3 tbsp of ice water
To fill it out:
- 4 to 5 medium heirloom tomatoes, sliced
- 1 tbsp salt, divided
- 1 tbsp sugar
- Oil 1 tablespoon
- 1/2 tbsp black pepper
- 1/4 tbsp garlic powder (optional).
- 1/4 cup of fresh basil, chopped
- 1/4 cup of fresh parsley, chopped
- 1 1/2 cups grated sharp cheddar cheese
- 1 cup of ricotta cheese
- 1/2 cup of mayonnaise
- 1 tablespoon Dijon mustard (optional)
For topping (optional):
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for decoration
Instructions:
Step 1: Prepare the tomato paste
Get ready with the tomatoes. Wash and cut the heirloom tomatoes into 1/4-inch rounds.
Empty extra water from the tomato paste onto a colander. Drizzle with one teaspoon of salt; let it sit for ten to fifteen minutes to release extra water content.
Pat Dry: Using a paper towel to remove any extra tomato liquid can help to prevent pie soggyness.
Step 2: Make the Crust
Prepare the dough In a large mixing bowl, toss together flour and salt. Add the chilled butter cubed into it and mix in with your pastry cutter or by using your fingers until the crumbly mixture looks coarse.
Add ice water in two or three teaspoons after stirring with a fork until it forms a ball.
Roll the dough into a ball, cover with plastic wrap, refrigerate, and chill for at least 30 minutes.
Roll out the dough: Roll the dough on a floured surface to a size that is big enough for a 9-inch pie dish. Fit it into the container and crop the extra flour off the sides. For a good finish, crimp the pumpkin’s edges.
Step 3: Assemble the pie
Topping with tomatoes: Preheat oven to 375°F (190°C.). Layer the dried tomatoes in a single layer on the bottom of the pie.
Season: Sprinkle tomatoes with black pepper, sugar, garlic powder (if using), and half of the fresh herbs (basil and parsley).
Top with cheese mixture: In a separate bowl, mix shredded cheddar, ricotta cheese, mayonnaise (or Greek yogurt), and Dijon mustard (if using) evenly over tomatoes with this cheese mixture on the snow.
On the tomatoes: Preheat your oven to 375°F (190°C.).
Sprinkle with Parmesan: If desired, sprinkle with grated Parmesan cheese to make it nice golden and crispy.
Step 4: Bake the pie
Bake: Place the pie in the preheated oven and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and serve: Remove from oven and cool for about 15 minutes before serving. Garnish with fresh basil leaves.
